Green Mojo Mayo for Seafood
August 7th, 2024A Cuban-Inspired Condiment for Salmon Burgers and More
Fresh jalapeno and cilantro are what give this punchy mojo mayo its greenish tint — as well as it's fresh, vibrant flavor. Mojo (pronounced "MOH-ho") is a ubiquitous Cuban sauce or marinade that typically includes citrus, garlic, herbs and spices. Blending these components into storebought mayo turns an otherwise predictable condiment into one that is vibrant and perfectly spicy.
What to Serve With Green Mojo Mayo
Slather this Cuban-inspired green mojo mayo onto salmon burgers and fish sandwiches when you're craving a fun sauce or condiment to enjoy with seafood. You can also spread a thin layer of green mojo mayo over a fillet of fish before broiling or grilling — it will give the fish extra color and help with browning.
How to Prepare Green Mojo Mayo
This recipe requires minimal chopping — only enough to roughly cut down a bunch of herbs. From there, you'll combine each ingredient in a blender and process the mayo until smooth.Substitutions
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Jalapeno: If you are not a fan of spice, reduce the amount of jalapenos in this recipe. For a completely spice-free version of this mojo mayo, you can try substituting green bell pepper to give the condiment color and flavor without the heat.
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Cilantro: While not everyone enjoys the flavor of cilantro, make sure to leave this ingredient in. Without it, the mojo mayo is no longer a mojo mayo!
- Limes: Limes are going to give this mojo mayo the best flavor, but lemons can be used in a pinch.
How to Store Green Mojo Mayo
Keep an extra green mojo mayo in a covered container and refrigerate for up to a week.
Green Mojo Mayo for Seafood
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
0 minutes
Total time
10 minutes
Yield
2 cups
Ingredients
- 1 ½ cup mayo
- 1 cup cilantro, roughly chopped
- 3 jalapeños, roughly chopped
- 5 cloves garlic
- 1 orange zested, juiced
- 2 limes zested, juiced
- 1 teaspoon honey
- Salt and pepper
Instructions
1. Combine all ingredients except mayo in a blender and blend until smooth. Transfer to a bowl and fold in mayo, then season to taste. Store in a covered container in the refrigerator for up to 1 week.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
